4 oz. can sliced mushrooms with liquid (approximately 1/2 c.)
1/2 green bell pepper, chopped
1 1/2 c. tomato puree
3/4 c. water
2 tbsp. Adams chopped onions
2 tsp. Adams garlic salt
1/2 tsp. granulated poultry seasoning
1/2 tsp. Adams chili powder
1/4 tsp. Adams lemon pepper marinade
1 tsp. granulated sugar substitute
2 tsp. Worcestershire sauce
4-5 drops bottled hot sauce
12 oz. chicken, skinned, cooked and diced
8 oz. okra, cut to 1/2 inch
1/4 tsp. Adams butter flavoring
1 c. cooked rice

Saute mushrooms and chopped bell pepper in liquid from mushrooms. Stir in tomato puree, water, Adams chopped onions, Adams garlic salt, poultry seasoning, Adams chili powder, Adams lemon pepper marinade, sugar substitute, Worcestershire sauce and hot sauce; blend well. Add chicken and okra. Bring ingredients to a boil; cover and simmer 25 to 30 minutes. Add Adams butter flavoring to water before cooking rice. Serve chicken creole over hot butter flavored rice.